Chervil Growing Guide

All you need to know to grow successfully!

Plant Family:
Apiaceae
Plant Type:
Perennial Grown as Annual

Square Foot Spacing:

16
Typical Season:
Cool season
Typical Zones Grown In:
3, 4, 5, 6, 7, 8, 9, 10
Growing Difficulty:
Easy

Chervil is an herb that is part of the parsley family. It has delicate, fern-like leaves with a mild, slightly sweet flavour that is often described as a blend of parsley and anise. Chervil is a popular ingredient in French cuisine and is often used to add flavour to soups, sauces, and salads. It is also a common garnish for fish and poultry dishes. Chervil is relatively easy to grow and can be grown in containers or in the garden. It prefers a cool, moist environment and can be harvested throughout the growing season.

How to Grow Chervil Organically

  1. Choose the right time: Chervil is a cool-season herb that prefers cool temperatures. It’s recommended to plant chervil in early spring or in the fall when temperatures are cooler.
  2. Select a location: Chervil prefers well-drained soil with a pH between 6.0 to 7.0. Choose a location with partial shade, as chervil does not like hot weather or direct sunlight.
  3. Prepare the soil: Loosen the soil to a depth of 8-10 inches and remove any rocks or debris. Add compost or aged manure to the soil to improve soil fertility and drainage.
  4. Plant the seeds: Chervil is usually grown from seeds. Sow the seeds about 1/4 inch deep and 6-8 inches apart.
  5. Water the plants: Keep the soil evenly moist, but not waterlogged. Water the plants deeply once or twice a week, depending on the weather.
  6. Fertilize the plants: Chervil does not need a lot of fertilizer. You can add a light application of organic fertilizer, such as compost or fish emulsion, once or twice during the growing season.
  7. Control pests and diseases: Chervil is generally pest and disease-free, but it can attract aphids and slugs. Use organic methods like neem oil or diatomaceous earth to control pests.
  8. Harvest the leaves: Chervil leaves can be harvested when the plant is 6-8 inches tall. Pinch off the leaves from the stem and use them fresh in your favourite dishes.

Following these steps will help you grow chervil successfully and enjoy its delicate flavour in your culinary creations.

Planting Guidelines

The following are general guides to follow. However, nothing is set in stone. Feel free to experiment!

How to Start:
When to Direct Sow:
March, April, May, June, August
When to Start Indoors:
March, April, May, August, February, July
Sprouting Time:
15-30 days

Ideal Temperature (C):

12-20
Depth:
5mm-1cm (¼-½”)
Spacing (cm):
23-30cm (9-12″)
Row Spacing (cm):
23-30cm (9-12″)
Sun Exposure:
Part Shade
Maturity Time:
40-60 days
When To Harvest:
March, April, May, August, February, July, September, June, October
How to Harvest:
Begin harvesting as needed 6-8 weeks after sowing, or when plants are 10cm (4″) tall. Drying kills nearly all the flavour of chervil leaves, so freezing is best for long term storage.

Health Benefits

Growing your own food is one of the best things you can do for your health. Let’s check out some of the health benefits!

Is It Edible?
Yes
Edible Parts:
Both leaves and root are used in cookery.
Potential Health Benefits:
Antioxidant, Cough, Digestive System, Blood Pressure, Eczema, Gout, Kidney Stones, Reducing water weight

Tips to Growing Organically

Growing without the use of pesticides and herbicides is easier than you may think and it’s better for the environment!

Companion Plants:
Cauliflower, Broccoli, Kale, Collards, Brussels Sprouts, Cabbage , Radish, Lettuce
What Plants to Avoid:
Common Pests:
Aphids, slugs, and snails
Common Disease:
Powdery mildew
Bonus Grow Tips:
Start seeds indoors or direct sow in spring. Direct sow in summer and protect plants from midday sun for a winter crop – chervil is quite hardy. Keep transplanting to a minimum, as chervil develops a delicate taproot that does not respond well to disturbance. Try growing chervil between rows of tall cabbages and kale. Chervil helps to repel slugs.

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